Graham Savage of Cuckoo’s Bakery in Edinburgh showed us how to make Cranachan Cupcakes topped with a whisky buttercream, raspberries and toasted oats as inspired by the traditional Scottish dessert.
Cuckoo’s Bakery was set up back in February by Graham and his business partner Vidya Sarjoo. The full recipe will be available soon to download as a PDF from www.bakeryinfo.co.uk.
For more information on Cuckoo’s Bakery, visit www.cuckoosbakery.co.uk
Music: For Tomorrow by Emerald Park (Creative Commons licence)
YouTube link: http://youtu.be/1UClyHH4gBU